This thesis explores the investigation into the development of cooked meat cured without nitrite as a preservative ingredient. The pursuit of effective and safer alternatives has been spurred by the potential health risks associated with traditional nitrite-based curing methods. This research tackles the pressing need to identify viable nitrite alternatives that preserve the key qualities of meat while meeting consumer demands and complying with regulatory standards The evaluation of this research topic was carried out through an in-depth analysis of peerreviewed scientific papers and studies. The primary focus was on examining the effectiveness of alternative curing agents in replicating nitrites critical functions, particularly in terms of microbial control and shelf-life extension. The study explored the impact of these alternatives on sensory attributes and their economic viability, both from the perspective of consumers and within the broader context of food manufacturing. Nitrite-free meat curing revealed that alternative ingredients performed exceptionally well, achieving a 24-day shelf life comparable to that of traditional nitrite-based methods. By strategically incorporating these alternatives into product formulations, the study effectively maintained critical attributes such as microbial safety and sensory quality. Sensory evaluations demonstrated that, in blind taste testing, the nitrite-free product garnered superior ratings compared to its traditionally cured equivalent. Economically, while the production of nitritefree meats involves elevated costs, a growing willingness exists amongst consumers to absorb higher costs in pursuit of healthier options. The investigation into the development of cooked meat cured without nitrite as a preservative has produced encouraging findings. The alternative ingredients tested exhibited remarkable performance when integrated into formulations, showcasing the food industry's potential to eliminate nitrites effectively. This underscores the viability of achieving the desired preservative effects and maintaining product quality without relying on traditional nitrite-based methods. Future works should focus on the continuous improvement of this innovative technique, strengthening the concepts economic viability and ensuring its alignment with progressive regulatory frameworks within an ever-evolving consumer landscape.